When did the lemons adopt the same philosophy as the sun?
Pablo Neruda
The idea behind this recipe, a favorite in America but not particularly familiar in my region, is brilliant. Two of the most scrumptious items in existence – shortbread and lemon curd – combined in a manner that enhances each and makes my mouth water just thinking about it!
I can’t understand why in Britain, the country renowned for lemon curd and lemon delicious pudding, and the birthplace of shortbread, the lemon bar was absent from the traditional cuisine and subsequently brought to Australia for generations to savor. Nevertheless, it fell to the R&D team at Betty Crocker in the United States to create the lemon bar. Although a lemon bar recipe was featured in the August 27, 1962 edition of the Chicago Daily Tribune, submitted by Mrs. Eleanore Mickelson for its “Today’s $5 Favorite Recipe” column, the first recognized recipe was published in a cookbook; the Betty Crocker Cooky Book in 1963. It quickly gained immense popularity. Numerous variations exist, all differing slightly in the quantities of lemon or eggs, or the ratio of curd to shortbread.
My recipe is packed with zesty lemon flavor, quite tart, and features a rich shortbread base supporting the curd filling. You may want to decrease the lemon juice slightly if it’s too tangy, but personally, I find it perfect as is. Sprinkled with icing sugar, they make for a delightful afternoon tea treat.
Yields 16
- 150g unsalted butter, diced
- 1/2 teaspoon vanilla extract
- 1/3 cup caster sugar
- 1 1/3 cups plain flour
- Icing sugar mixture, for serving
Lemon topping:
- 4 eggs
- scant 1/4 cup plain flour
- 1 1/4 cups caster sugar
- 2/3 cup lemon juice
Preheat the oven to 180C. Line a 20 cm x 20 cm slice tin with silicone paper, allowing a 2 cm overhang on all sides. Combine the butter, vanilla, sugar, and flour in the bowl of a food processor and pulse until a soft and crumbly dough forms. Transfer into the prepared tin, pressing with your fingertips to evenly spread across the base. Bake for 15 to 20 minutes, or until golden. While the base is baking, whisk together the eggs, flour, sugar, and lemon until smooth. Gently pour over the base and bake for an additional 15 minutes, or until just set. Allow to cool completely in the tin before dusting with icing sugar. Carefully cut into squares or rectangles based on your preference.
**Scrumptious and Zesty Lemon Bars Recipe**
Lemon bars are a timeless dessert that exquisitely balance the tanginess of fresh lemons with the sweetness of a buttery crust. These wonderful treats are perfect for any event, be it a summer picnic or a cozy winter gathering. Below is a step-by-step guide to creating scrumptious and zesty lemon bars that will undoubtedly impress your family and friends.
**Ingredients:**
*For the Crust:*
– 1 cup (2 sticks) unsalted butter, softened
– 1/2 cup granulated sugar
– 2 cups all-purpose flour
– 1/4 teaspoon salt
*For the Lemon Filling:*
– 4 large eggs
– 1 1/2 cups granulated sugar
– 1/4 cup all-purpose flour
– 2/3 cup freshly squeezed lemon juice (around 3-4 lemons)
– Zest of 2 lemons
– Powdered sugar, for dusting
**Instructions:**
1. **Preheat the Oven:**
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for effortless removal.
2. **Prepare the Crust:**
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Gradually incorporate the flour and salt, mixing until the dough comes together. Press the dough evenly into the bottom of the prepared baking dish to form the crust.
3. **Bake the Crust:**
Place the crust in the preheated oven and bake for 15-20 minutes, or until lightly golden brown. Remove it from the oven and allow it to cool slightly.
4. **Make the Lemon Filling:**
In another mixing bowl, whisk together the eggs and granulated sugar until well blended. Add the flour and whisk until smooth. Stir in the freshly squeezed lemon juice and lemon zest until fully combined.
5. **Pour and Bake:**
Pour the lemon filling over the slightly cooled crust, spreading it evenly. Return the dish to the oven and bake for an additional 20-25 minutes, or until the filling is set and the edges are lightly browned.
6. **Cool and Dust:**
Let the lemon bars cool completely in the baking dish. Once cool, generously dust the top with powdered sugar for a sweet touch.
7. **Slice and Serve:**
Use a sharp knife to cut the lemon bars into squares or rectangles. Serve them chilled or at room temperature for a refreshing delight.
**Tips for Perfect Lemon Bars:**
– For a bolder lemon flavor, consider increasing the amount of lemon zest.
– Ensure the crust is fully cooled before adding the filling to prevent sogginess.
– Opt for fresh lemon juice for the best flavor; bottled juice may lack the same tangy quality.
These lemon bars are sure to be a hit with their delightful harmony of sweet and tangy flavors. Enjoy them as a lovely dessert or a midday snack!
sparta